Thursday, November 17, 2016

French Fries with Gravy and Cheese Curds

  • 1 bag (1 lb. 14 oz.) frozen potato wedges
  • 4 Tbs. butter
  • 1/4 cup all-purpose flour
  • 1 shallot, minced (how to)
  • 1 clove garlic, minced (how to)
  • 1 pkg. (32 oz.) beef broth
  • 2 Tbs. ketchup
  • 1 Tbs. cider vinegar
  • 1 Tbs. whole green peppercorns
  • 1 tsp. Worcestershire sauce
  • kosher salt
  • freshly ground black pepper
  • Canola oil, for frying
  • 2 cups cheddar cheese curds

How to Make It

  • Prepare the frozen potato wedges per packaging directions.
  • Meanwhile, heat butter in a medium saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add shallot and garlic, and cook, until soft, about 2 minutes. Add beef stock, ketchup, vinegar, peppercorns, Worcestershire, and salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Remove from heat, and keep gravy warm.
  • Divide the fries among the serving bowls. Pour gravy over each serving of fries, and top with cheese curds; serve immediately.
  • Don’t let the cheddar cheese curds steer you away from this delicious diner delight from the Great White North.

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